Posts Tagged ‘Vegetarian’

It’s a truth universally acknowledged that once you make your own pizza dough, it’s near impossible to buy a shop-bought base again. Not only is it insanely cheap (the cost of flour and a yeast sachet) but the results are incredibly delicious. It also becomes a family activity when you have the kids on the bench helping out with their own little ball of dough and a small rolling pin.

My trick for the little picky people in my life is to put a bunch of mixed vegetables into a food processor and blitz. The blitzed vegetables can be stirred into some organic tomato paste with a pinch of salt and pasted liberally over the pizza base and topped with grated cheese.

The pizzas look deceptively vegie free but are filled with all the sneaky goodness of kale, capsicum, mushrooms and carrot.

For a quick and easy pizza base recipe, try this one from taste.com.au.

There’s a wonderful quote from food writer Micheal Pollan: “Eat food, not too much, mostly plants”. These past few months I have been trying to incorporate more vegetarian meals into my life. I find meat to be quite filling, so the challenge has been finding ‘hearty’ vegetarian options that are not too overloaded with carbohydrates. Mushrooms and cheese seem to fit the bill quite nicely. It’s hard to classify this little number…perhaps because it’s not quite substantial enough for a meal. I like to think of it as a wonderful entree preceding the starring vegetarian main or a moreish snack. I’ve made it a dozen times now and each time I love it more than the next. Recipe adapted from here.

Do you ever get the feeling that brown rice is the least desirable member of the grain family? Well I love brown rice. I love its nutty texture, its earthy colour, its distinctive flavour. I want to be the Patrick Swayze to this dish and give it its moment in the spotlight. This meal is fabulous with leftover brown rice that has sat in the fridge over night. I’m deliberately loose with the measurements; make the proportions to your own preference.